The Rules Of Texas Red Chilihttp://www.roadfood.com/Forums/rss-m676804.ashx(c) Roadfood.com Discussion Board30Re:The Rules Of Texas Red Chili (Twinwillow) <blockquote class="quote"><span class="original">1bbqboy</span> <br> <br> prunes should be the signature fruit of roadfood. <br> </blockquote><br> &nbsp;<br> Maybe prunes should have their own topic heading in the forum section.<img src="http://www.roadfood.com/Forums/upfiles/smiley/lol.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/lol.gif" alt="" data-smiley="[lol]" />" /><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/757365Fri, 18 Oct 2013 19:19:32 GMTRe:The Rules Of Texas Red Chili (chewingthefat) <blockquote class="quote"><span class="original">scrumptiouschef</span> <br><br>Who's knocking out a big kettle of Texas Red this weekend? <br></blockquote> <br>Me, also read the Soup thread, Chef!<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/757340Fri, 18 Oct 2013 17:50:36 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) Who's knocking out a big kettle of Texas Red this weekend?<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/757312Fri, 18 Oct 2013 14:13:03 GMTRe:The Rules Of Texas Red Chili (1bbqboy) prunes should be the signature fruit of roadfood.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/752932Fri, 06 Sep 2013 22:21:20 GMTRe:The Rules Of Texas Red Chili (EdSails) <blockquote class="quote"><span class="original">scrumptiouschef</span> <br> <br> In California they put prunes in their chili. Sounds about right. <br> </blockquote><br> &nbsp;<br> Actually, he's originally from Texas, now from Colorado, was Texas State Champion at Terlingua, TX&nbsp;&nbsp;twice,&nbsp;as well as winning more overall championships there. As the current ICS World Champion, I think even Texas likes the prunes!<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/752885Fri, 06 Sep 2013 12:15:35 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) In California they put prunes in their chili. Sounds about right.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/752833Fri, 06 Sep 2013 00:20:48 GMTRe:The Rules Of Texas Red Chili (EdSails) Here's something I wrote the other day about the <a href="http://www.examiner.com/article/many-smiling-winners-at-the-inaugural-queen-mary-s-delicious-chili-and-brewfest" target="_blank" rel="nofollow" title="http://www.examiner.com/article/many-smiling-winners-at-the-inaugural-queen-mary-s-delicious-chili-and-brewfest">ICS sanctioned chili cook off at the Queen Mary</a> in Long Beach. I had some great chili and met some fantastic people.&nbsp; <br> &nbsp; <br> Antilope, the Sunsweet prunes may sound weird, but I had a chance to talk with Bob Plager, the ICS Chili World Champion for 2012. Bob, as current reigning champion, told me that the prunes are an important part of his chili, imparting just a touch of sweetness as well as a nice sheen to his sauce. To me, if it works and produces awesome world-class chili, I'm all for it!<br> <img src="http://i270.photobucket.com/albums/jj111/ed_soundz/BobPlagerCU.jpg" /><br> &nbsp;<br> That's Bob bringing his chili to the judge's table.&nbsp;<br> &nbsp;<br> Here's Clark McGee, of On the Road chili, getting ready to take his Homestyle Chili to the judges.<br> &nbsp;<br> <img src="http://i270.photobucket.com/albums/jj111/ed_soundz/Clarkpreparingjudgescontainer.jpg" /><br> &nbsp;<br> This is what it's all about!<br> <img src="http://i270.photobucket.com/albums/jj111/ed_soundz/Chiliisbubbling.jpg" /><br> &nbsp;<br> Charlie Blosfield, the Grand Prize winner of the traditional red category, with Carol Hancock, CEO of the International Chili Society. Charlie's got his check and his award in his hand.<br> <img src="http://i270.photobucket.com/albums/jj111/ed_soundz/CarolwithwinnerCharlie.jpg" /><br> &nbsp;<br> It was very interesting chatting with Carol, who before she took over the ICS was the 1985 World Champion. She obviously knows chili! She told me some interesting things about the history of chili and the people like Francis X. Tolbert and Carrol Shelby who pioneered the popularity of chili and originated the major chili cook offs. I could tell she was really passionate about what she does. This event and the people I met not only upped my knowledge of chili competitions, but brought me into seeing that for them, it's not just a food, but a passion and lifestyle. And even though the rules are strict in the traditional categories of red and green chili, these cooks are constantly working to improve their chili so it can stand out. I met several of the world champions as well as the up and coming cooks and old timers, with&nbsp;a constant being that the other cooks are so good that they are constantly doing small changes to improve the chili and make it "jump out" to the judges, but also that since the other cooks are so good, everyone wins partially because of a good dose of luck that day. I definitely ate some awesome chili that day!<br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/752784Thu, 05 Sep 2013 15:42:58 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) Hell, even LBJ put tomatoes in his chili<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/752670Wed, 04 Sep 2013 22:58:35 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) About to head to the big chili cookoff here in Austin, will report back.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/727716Sun, 27 Jan 2013 14:10:01 GMTRe:The Rules Of Texas Red Chili (Michael Hoffman) It's still beans.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724719Fri, 04 Jan 2013 17:04:07 GMTRe:The Rules Of Texas Red Chili (Antilope) What about blending or mashing black beans and adding them to the chili to add an earthy note and a thickener? The beans in that case would be a flavoring ingredient and for texture rather than a filler.&nbsp;<img src="http://www.roadfood.com/Forums/upfiles/smiley/001_smile.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/001_smile.gif" alt="" data-smiley="[:)]" />" /><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724717Fri, 04 Jan 2013 16:28:18 GMTRe:The Rules Of Texas Red Chili (CCinNJ) Banana peppers will win the trophy!!!http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724591Thu, 03 Jan 2013 18:27:33 GMTRe:The Rules Of Texas Red Chili (Twinwillow) <blockquote class="quote"><span class="original">CCinNJ</span> <br> <br> I want to enter this year!!! <br> </blockquote><br> Yay! Chili with Italian sausage!<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724589Thu, 03 Jan 2013 18:23:17 GMTRe:The Rules Of Texas Red Chili (CCinNJ) I want to enter this year!!!http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724564Thu, 03 Jan 2013 16:09:45 GMTRe:The Rules Of Texas Red Chili (Antilope) No beans in Texas chili, but the&nbsp;&nbsp;International Chili Society,&nbsp;World Chili Champions recipes 1967 - 2012 did allow these ingredients. (from chilicookoff . com). <br> &nbsp; <br> I wonder if LBJ would allow these things in his chili? <br> &nbsp; <br> Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners? <br> <br> What kind of championship cook is that? Lance Armstrong's of chili ;-)<br> &nbsp;<br> Some of the&nbsp;World Chili Champions recipes 1967 - 2012 weird&nbsp;ingredients.<br> &nbsp; <br> 2012&nbsp;Sunsweet Pitted Prunes <br> 2011 Chicken Bouillon Cubes,&nbsp;Corn Starch <br> 2010 Happy Trails Chili Seasoning mix (what's in that?) <br> 2009 Sazon goya seasoning,&nbsp;arrow root <br> 2007 MSG <br> 2004 V-8 Juice, MSG,&nbsp;arrowroot <br> 2003 Accent <br> 2002 MSG <br> 2001 Accent <br> 2000&nbsp;Arrowroot <br> 1998 MSG, Beef granules, Chicken granules&nbsp; <br> 1997&nbsp;Meat tenderizer&nbsp; <br> 1993 MSG <br> 1992 Snap-E-Tom&nbsp; <br> 1990 chicken bouillon granules, beef bouillon granules <br> 1983&nbsp;MSG&nbsp; <br> 1982&nbsp;MSG <br> 1981&nbsp;bouillon cube <br> 1980&nbsp;MSG&nbsp; <br> 1979&nbsp;MSG&nbsp; <br> 1975&nbsp;Chilli Man Chilli Mix <br> 1970&nbsp;package of 2 Alarm Chili Ingredients<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724561Thu, 03 Jan 2013 16:07:09 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) <a href="http://www.scrumptiouschef.com/food/index.cfm/2009/11/11/The-Rules-of-Texas-Red" target="_blank" rel="nofollow" title="http://www.scrumptiouschef.com/food/index.cfm/2009/11/11/The-Rules-of-Texas-Red">http://www.scrumptiousche...The-Rules-of-Texas-Red</a><br> &nbsp;<br> Found a source for wild Texas antelope: Broken Arrow Ranch, getting a packet from them next week and will be making a Texas Red with antelope instead of beef. Will report back.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/724539Thu, 03 Jan 2013 14:15:21 GMTRe:The Rules Of Texas Red Chili (kevincad) <blockquote class="quote"><span class="original">mar52</span> <br> <br> <img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup.gif" alt="" data-smiley="[^]" />" /> <br> </blockquote><br> &nbsp;<br> <a href="http://www.youtube.com/watch?v=q9EJ0qXNJGg" target="_blank" rel="nofollow" title="http://www.youtube.com/watch?v=q9EJ0qXNJGg">http://www.youtube.com/watch?v=q9EJ0qXNJGg</a><br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/713811Sun, 30 Sep 2012 13:45:17 GMTRe:The Rules Of Texas Red Chili (Mosca) There's a nice chili guide on Deadspin: <a href="http://deadspin.com/5947501/how-to-cook-chili-a-guide-for-people-who-arent-anti+bean-zealots-and-elitist-scum" target="_blank" rel="nofollow" title="http://deadspin.com/5947501/how-to-cook-chili-a-guide-for-people-who-arent-anti+bean-zealots-and-elitist-scum">How to cook chili: a guide for people who aren't anti-bean zealots or elitist scum</a><br><br>The tl;dr version: Relax, just make some chili however you want to. <br><br>The "WTH?" version: He slams Cincinnati chili. Which makes no sense.<br><br>I'm making chili today. I have no idea what's going in it, but it will be mild, and probably have some beans.http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/713807Sun, 30 Sep 2012 13:37:42 GMTRe:The Rules Of Texas Red Chili (Twinwillow) And, I'm sure there were no beans in LBJ's chili!<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/713485Wed, 26 Sep 2012 22:32:18 GMTRe:The Rules Of Texas Red Chili (ann peeples) Love it, chef!<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/713475Wed, 26 Sep 2012 21:12:39 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) "Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better." <br> <i> Lyndon B. Johnson, 36th President of the United States</i><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/713458Wed, 26 Sep 2012 18:16:59 GMTRe:The Rules Of Texas Red Chili (Cosmos) I use the Dinosaur BBQ Cookbook recipe. It is no doubt not authentic but it is none the less awesome. It has in addition to the ingredients mentioned above, a stick of cinnamon and at the last minute is finished with oregano, lime juice and cilantro. Its our favorite chili recipe and it'd probably get me drummed out of Texas...but then I'd have to go there first.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677764Sun, 11 Dec 2011 16:50:54 GMTRe:The Rules Of Texas Red Chili (SpicyCheese) <blockquote class="quote"><span class="original">Twinwillow</span> <br> <br> I'm not going to get into this one because there are probably as many recipes for "Texas Red" as there are stars in the Milky Way. <br> </blockquote><br> &nbsp;<br> I totally agree.<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677759Sun, 11 Dec 2011 16:07:46 GMTRe:The Rules Of Texas Red Chili (SpicyCheese) Sometimes, the original is not the best, and the modifications that come later make it better.&nbsp; This is true with cars, computers, software, and smoked meat.&nbsp;<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677758Sun, 11 Dec 2011 16:06:27 GMTRe:The Rules Of Texas Red Chili (ChrisOC) check these out;<br> &nbsp;<br> <a href="http://www.chili.org/recipes.html" target="_blank" rel="nofollow" title="http://www.chili.org/recipes.html">http://www.chili.org/recipes.html</a><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677636Fri, 09 Dec 2011 19:38:47 GMTRe:The Rules Of Texas Red Chili (MetroplexJim) <blockquote class="quote"><span class="original">Michael Stern</span> <br><br><blockquote class="quote"><span class="original">mar52</span> <br><br>The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down! <br></blockquote> <br><br>As I recall, it <i>is</i> hot, but not murderous. I recently was eating hot fried chicken in Nashville, and thought that some of the hot versions there were hotter than any bowl of red I've ever had or any incendiary barbecue sauce. I didn't dare try any Nashville "extra hot." <br><br><img src="http://i388.photobucket.com/albums/oo329/MichaelStern/HotStuffleg1.jpg" /> <br></blockquote><br> OMG,&nbsp;Prince's Hot Chicken&nbsp;is one of my favorite things.&nbsp; This video says it all:&nbsp; <a href="http://vimeo.com/1422484" target="_blank" rel="nofollow" title="http://vimeo.com/1422484">http://vimeo.com/1422484</a>&nbsp;.<br> &nbsp;<br> The owner of Prince's, Audre Prince Jeffries, sets the tone:&nbsp; "<i>My uncle was a womanizer ... this business grew out of a punishment</i>".<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677629Fri, 09 Dec 2011 18:13:16 GMTRe:The Rules Of Texas Red Chili (scrumptiouschef) 1/4 lb Fat[ I use clarified bacon fat but beef suet would be more traditional ]<br> 5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market]<br> 1/2 Cup Chili Powder[Gebhardt is king in Texas but if you can't find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it's fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo]<br> 2 T. Cumin[I like to buy the seeds,toast them on a comal,then grind them in a spice grinder but powdered cumin will work just fine<br> 2 T. Ground Oregano aka Mexican Oregano[Not the Italian kind, this Oregano is sold as a powder and is essential in this dish]<br> 1 T. Salt or to taste<br> 1 T. Cayenne [obviously if you'd like to ratchet up the heat just add more]<br> 1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge]<br> 2 quarts Stock[I use chicken which is not traditional, beef is recommended here for purists. If you don't have time to make stock the brand Better Than Bouillion is surprisingly good]<br> 1/2 Cup Masa Harina [If you can't find masa mix in your part of the country, corn meal will do just fine-the finer grind the better]<br> 1/2 Cup Water<br> Technique:<br> *Heat fat til it shimmers<br> *Brown beef thoroughly<br> *Add seasonings and simmer two to three hours or til meat can be easily cut with edge of fork<br> *Defat<br> *Add stock,bring to boil,<br> *Add slurry of masa mix/water<br> *Simmer 30 minutes<br> * Adjust flavors<br> &nbsp;<br> cooking notes <a href="http://www.scrumptiouschef.com/food/index.cfm/2009/11/18/How-To-Make-Authentic-Texas-Red-Chili" target="_blank" rel="nofollow" title="http://www.scrumptiouschef.com/food/index.cfm/2009/11/18/How-To-Make-Authentic-Texas-Red-Chili">http://www.scrumptiousche...hentic-Texas-Red-Chili</a><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677617Fri, 09 Dec 2011 16:26:41 GMTRe:The Rules Of Texas Red Chili (BackRhodes) <blockquote class="quote"><span class="original">chewingthefat</span> <br><br>You also need&nbsp; CUMIN, Paparika, Oregano, Tomato Sauce and some Tomato fillets. <br>Check out the recipes of the first place finishers at the Terilinga, Texas Chili Cook Off, on Google. <br></blockquote><br> I agree about the cumino and paprika...<br> &nbsp;<br> I often use leftover Tri-Tip cubed up as the base of my chili<br> &nbsp;<br> Some folks will disagree about the tomato...(I don't use it unless I want gringo chili)<br> &nbsp;<br> Whenever I cook Mexican, corriander is something I think goes well with onions...(I also pair these when cooking non Mexican foods as well)...<br> &nbsp;<br> One of the hallmarks of quality <u>home</u> cooking is using fresh herbs and spices...<br> &nbsp;<br> Yet many of the <u>competition</u> ccoks use powdered herbs and spices, for consistancy from batch to batch...<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677545Fri, 09 Dec 2011 02:28:26 GMTRe:The Rules Of Texas Red Chili (Michael Stern) <blockquote class="quote"><span class="original">Foodbme</span> <br><br>So, go ahead and publish it. It's a good one! <br>As the&nbsp;sisters in the play,&nbsp;"Arsenic and Old Lace" say--&nbsp;"Do you have the Recipe?"<img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" data-smiley="[:D]" />" /> <br></blockquote> <br><br>Tolbert says how to do it pretty thoroughly in the book, although I'm not sure that's how they make it at the restaurant. (True authenticity, he notes, calls for beef kidney suet.)<br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677476Thu, 08 Dec 2011 14:18:04 GMTRe:The Rules Of Texas Red Chili (Foodbme) So, go ahead and publish it. It's a good one!<br> As the&nbsp;sisters in the play,&nbsp;"Arsenic and Old Lace" say--&nbsp;"Do you have the Recipe?"<img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" data-smiley="[:D]" />" /><br>http://www.roadfood.com/Forums/rss-m676804.ashxFindPost/677470Thu, 08 Dec 2011 13:54:44 GMT